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Zippy Spaghetti Sauce

Zippy Spaghetti Sauce
"This thick and hearty sauce goes a long way to fill a hungry family!" says Elaine Priest from her home in Dover, Pennsylvania. "Any leftovers they enjoy another day ladled over thick grilled slices of garlic bread. To make sure I have the ingredients on hand, I keep a bag of chopped green pepper in my freezer and minced garlic in my fridge-always!
13 ServingsPrep: 20 min. Cook: 6 hours

Ingredients

  • 2 pounds ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 1/2 pound sliced fresh mushrooms
  • 1 cup grated Parmesan cheese
  • 1/2 to 3/4 cup dry red wine or beef broth
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/4 cup dried parsley flakes
  • 1 to 2 tablespoons dried oregano
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Hot cooked spaghetti

Directions

  • In a large skillet, cook the beef, onion and green pepper over medium
  • heat until meat is no longer pink; drain.
  • Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, tomatoes,
  • tomato paste, mushrooms, cheese, wine, olives, parsley, oregano,
  • Italian seasoning, garlic, salt and pepper. Cover and cook on low
  • for 6-8 hours. Serve with spaghetti. Yield: about 3 quarts.
© Taste of Home 2013

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Zippy Spaghetti Sauce (continued)

Nutrition Facts: 1 serving (1 cup) equals 212 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol, 704 mg sodium, 14 g carbohydrate, 4 g fiber, 18 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013